Simple Pasta Salad

 This is a very simple, straightforward, yet tasty pasta salad. Yes, it's made with mayonnaise, but it is not thick and creamy. Found on the New York Times website, readers suggested tossing in cooked shrimp or tinned tuna, or substituting chickpeas or fingerings for pasta. Also suggested tossing with a tablespoon of water before serving to make it "glossy."

Simple Pasta Salad

⅔  cup minced bread-and-butter pickles

2  large stalks celery, peeled and finely chopped

4  scallions, trimmed and thinly sliced, plus more for garnish

3/4  cup mayonnaise

1/4 cup milk

⅓  cup finely chopped fresh Italian parsley

¼  cup chopped fresh dill

¼  cup drained jarred capers, chopped, plus 3 tablespoons caper brine

1 tablespoon Dijon mustard

1  teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)

1  teaspoon granulated sugar

16  ounces fusilli or other pasta shape

Kosher salt and freshly ground pepper

In a large bowl, stir together pickles, celery, scallions, mayonnaise, milk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper. Cook pasta in salted boiling water until al dente, drain, and let cool slightly. Toss with dressing. Refrigerate until ready to use - serve at room temperature.